Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
3.58 |
0.30 |
10.30 |
2.70 |
| mol/100 g |
1.01e-05 |
8.47e-07 |
2.91e-05 |
7.62e-06 |
Values calculated by aggregating data from 16
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
1.82 |
0.15 |
5.24 |
1.37 |
| mol/100 g |
5.13e-06 |
4.31e-07 |
1.48e-05 |
3.87e-06 |
Original Content Values Used to Produce Means
Moeller B., Herrmann K. (1983) Quinic acid esters of hydroxycinnamic acids in stone and pome fruit. Phytochemistry 22:477-481
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.90 mg/100 g FW
|
Apricot - Ungarische Beste |
no |
1 |
|
3.70 mg/100 g FW
|
Apricot - Uhlhorns Wunder |
no |
1 |
|
6.60 mg/100 g FW
|
Apricot - Moorpark |
no |
1 |
|
4.90 mg/100 g FW
|
Apricot - Aprikose von Nancy |
no |
1 |
|
10.30 mg/100 g FW
|
Apricot - Mombacher Fruhe |
no |
1 |
Garcia-Viguera C., Bridle P., Ferreres F., Tomas-Barberan F.A. (1994) Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams. Zeitschrift fuer Lebensmittel Untersuchung und Forschung 199:433-436
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.38 mg/100 g FW
|
Apricot fruit - Mauricio |
no |
1 |
|
0.88 mg/100 g FW
|
Apricot fruit - Galtarrocha |
no |
1 |
|
0.87 mg/100 g FW
|
Apricot fruit - Mayero |
no |
1 |
|
0.30 mg/100 g FW
|
Apricot fruit - Valenciano |
no |
1 |
|
4.48 mg/100 g FW
|
Apricot fruit - Bulida |
no |
1 |
|
1.96 mg/100 g FW
|
Apricot fruit - Hojaico |
no |
1 |
|
4.12 mg/100 g FW
|
Apricot fruit - Colorao |
no |
1 |
|
1.94 mg/100 g FW
|
Apricot fruit - Pepito |
no |
1 |
|
1.57 mg/100 g FW
|
Apricot fruit - Velazquez fino de agua |
no |
1 |
|
5.66 mg/100 g FW
|
Apricot fruit - Moniqui |
no |
1 |
|
4.64 mg/100 g FW
|
Apricot fruit - Real Fino |
no |
1 |